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Le ricette di Pierre

MINESTRA RISO E PREZZEMOLO

Ingredienti:

Dosi per 4:

200 g riso
10 g burro
40 g grana grattugiato
1 dado
1 ciuffo prezzemolo
1 cipolla

Sbucciate, lavate e affettate la cipolla, rosolatela in una casseruola con il burro, unite un litro di acqua e un dado e portate ad ebollizione. Versate il riso e fate cuocere a fuoco medio per 15 minuti, mescolando di tanto in tanto. A fine cottura incorporate il grana grattugiato ed il prezzemolo tritato. Mescolate bene e servite.

Provenienza: RAI Televideo 23/11/1992

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